Baking & Pastry Student Wins National Gold at SkillsUSA Competition

Winning a national gold medal in baking isn’t something that happens by accident. It takes precision, creativity and hours of hands-on practice to perform under pressure — and Johnson & Wales University Baking & Pastry Arts major Ava Stutzman '28 proved she has what it takes.

This summer, Stutzman took first place at the SkillsUSA National Leadership & Skills Conference in the Baking category, earning a gold medal at one of the nation’s most prestigious competitions for career and technical education students. The event brings together top culinary and baking students from across the country to showcase their skills in real-world, high-pressure environments.

“I did feel more prepared this year than I did when I competed in high school because I had already been in the competition space,” Stutzman said. “I knew what the equipment was like and how it was going to be judged.”

Inside the SkillsUSA Baking Competition

For Stutzman, competing at the national level meant tackling a marathon seven-and-a-half-hour baking challenge designed to test her creativity, technical knowledge and efficiency. Over the course of the day, she produced a wide range of baked goods — each one judged on precision, technique and presentation.

Her competition menu included: hand-shaped pain rustique (rustic bread), vegetable quiche, cranberry orange oatmeal cookies, pâte à Choux pastries (éclairs and Paris-Brest), decorated layer cake and diplomat cream.

“Some of the advice I got from my high school chef was to always trust your training,” Stutzman shared. “That’s something I really take to heart. I've already learned these things — I'm just putting them into practice and trusting what I know.”

That mindset — along with the skills she’s building at JWU — helped her stay focused and finish strong.

During the competition, Stutzman decorated a cake (left), and piped pâte à Choux into eclairs (right).

Hands-On Learning in JWU’s Baking & Pastry Arts Program

Stutzman credits her first year at JWU with helping her elevate her skills to a professional level. Through labs, courses and faculty mentorship, she’s learned how to adapt to challenges — like adjusting baking techniques for Atlanta’s heat and humidity during the competition.

“My labs and classes go into the science behind baking — the foundational knowledge about the things that we’re making — which is really helpful when you’re learning new recipes or in a competition.”

Her favorite courses so far? Cakes and Plated Desserts. “There’s a lot of ways to be creative in both of those classes,” she said.

Stutzman also found opportunities outside of class to grow her skills and make connections. She joined the Pastry Arts Club, participated in a cake competition benefiting Sojourner House and is looking forward to joining the club’s board this fall. “It was really fun. I was impressed with how the cake turned out; it was really beautiful. It was also a nice way to meet other people in different years,” she said.

Why Baking Competitions Matter for JWU Students

SkillsUSA is one of the most recognized and respected competitions for culinary and baking students in the country. Winning gold is not just about having talent — it’s about demonstrating professionalism, consistency and the ability to perform under pressure. Employers and industry leaders know this. For Stutzman, this win isn’t just a medal; it’s a signal that she’s on the right track to achieving her goals.

“More than half of the competition is preparation beforehand,” she explained. “It’s super important to practice the recipes and make sure you’re familiar with them. I find it most helpful to do a timed run-through because timing can be a big issue for people. Preparation makes you a lot more comfortable when you're competing — the muscle memory keeps you more level-headed.”

Instructor Joshua Livsey coached Stutzman, shown here with her gold medal, for the competition (left); Stutzman shows off all of the baked goods and pastries made during the competition (right).

Why JWU? A Community That Supports Your Passion for Baking & Pastry

When Stutzman was looking at colleges, JWU quickly became her top choice. “After I toured Johnson & Wales, that was the deciding factor for me,” she said. “I really loved the Providence area. There’s a lot of ways to be involved in things outside of just school. I also liked the vibe and the community of Johnson & Wales. I knew they had a really prestigious culinary and baking & pastry program, and JWU offers a bachelor’s degree in Baking & Pastry Arts — which isn’t something you see very often.”

As she looks ahead to her sophomore year, Stutzman is excited to dive deeper into Advanced Pastries and continue building her skills through hands-on labs and leadership opportunities on campus.

“I’m excited to do more events and help with planning through the Pastry Arts Club,” she said. “And definitely getting back into labs to do more fun desserts.”

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